The Three Areas Of Sensory Analysis

The easiest approach to sensory analysis for both theory and practice divides it into three major subject areas:

1. Descriptive analysis. The language of food and drink, and how we describe our perceptions.

2. Intensity measurement. Perception of the sensory characteristics of foods on a scale, which shows how we process physical stimulus magnitudes to generate sensory responses.

3. Hedonic measurement. Our likes/dislikes.

Each of these three topics has been addressed by numerous investigations in a large scientific literature stretching back centuries, but with much of that literature appearing in the ever burgeoning science of the 1950s and later (1,2). In the main this article deals with both conventional and new techniques available to the sensory analyst.

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